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Cheesy Asparagus Tart

By Heidi Sutton

You can almost feel spring in the air, and with the warmer weather comes delicious, delectable foods. From casseroles, tarts and omelets to fresh fruits and wholesome vegetables, a change of season offers something to look forward to for nearly every foodie. 

Two spring dishes that are sure to impress for brunch are a Cheesy Asparagus Tart and Herbed Spanish Omelet. The tart has melted cheese, cooked asparagus and an under layer of puff pastry baked to golden brown perfection while the omelet features potatoes, fresh spring herbs and red onions. 

Cheesy Asparagus Tart

Cheesy Asparagus Tart

YIELD:Serves 8

INGREDIENTS:

5 cups water

1 pound asparagus

ice water

2 teaspoons vegetable oil

1/4 teaspoon salt, plus additional, to taste, divided

1/4 teaspoon pepper, plus additional, to taste, divided

flour, for dusting

1 sheet frozen puff pastry, thawed

1 cup grated fontina cheese

1 cup grated gruyere cheese

1 tablespoon shallot, minced

2 egg yolks

3 tablespoons milk

1/4 teaspoon nutmeg

1 lemon, zest only

DIRECTIONS:

Heat oven to 400 F. In large skillet, add water and asparagus. Cook 5-8 minutes until asparagus is bright green. Drain asparagus and soak in ice water. In large bowl, mix drained asparagus, vegetable oil, salt and pepper until combined. Flour surface area. Using rolling pin, roll out pastry to 10-by-16-inch rectangle. Transfer pastry to parchment-lined baking sheet. Prick pastry with fork. Bake about 12 minutes, or until golden brown. Cool slightly on baking sheet.

In large bowl, mix fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg and salt and pepper, to taste, until combined. Spread cheese over pastry, leaving 1 inch around edges. Lay asparagus over cheese mixture. Bake 5 minutes, or until cheese has melted. Sprinkle lemon zest over tart and serve.

Herbed Spanish Omelet

Herbed Spanish Omelet

YIELD: Makes 4 servings

INGREDIENTS:

1 pound potatoes, peeled and diced

water

2 tablespoons extra-virgin olive oil

1/2 cup diced red onion

2 cloves garlic, minced

4 large whole eggs, lightly beaten

2 egg whites, lightly beaten

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh basil

2 tablespoons finely chopped fresh chives

salt, to taste (optional)

DIRECTIONS:

Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well. In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes. Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden. If desired, brown top under toaster oven. 

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Vegan Brownies

(Family Features) The next time a healthy conscience keeps you from enjoying that sweet treat you’re craving, remember that making healthy swaps is all it takes to make those favorite desserts a little better for you.

These Vegan Brownies, for example, are perfect for chocolate lovers looking for a sweet they can enjoy without ditching healthy eating habits. By using versatile California Prunes as a natural sweetener, you can replace processed sugar, fats and eggs in all kinds of recipes. Plus, prunes also add nutrients important for bone and gut health to your everyday diet.

With copper that aids in bone structure along with boron and polyphenols that help with the regulation of bone building and bone breakdown, you can feel good enjoying your family’s favorites while staying on track with health goals. Prunes are also known as a “good gut food,” meaning a single serving (4-5 prunes) can help support a healthy microbiome. High in vitamin K, they can also help improve calcium balance and promote bone mineralization.

Visit californiaprunes.org to find more delicious, better-for-you desserts.

Vegan Brownies

YIELD: Makes 9 brownies

INGREDIENTS:

Prune Puree:
16 ounces pitted California prunes
1/2 cup hot water

Brownies:
nonstick cooking spray
6 ounces unsweetened chocolate
1/2 cup California extra-virgin olive oil
2 cups light brown sugar
10 ounces California prune puree
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup cocoa powder
2 teaspoons vanilla extract
flaky sea salt, for garnish

DIRECTIONS:

To make prune puree: In blender, combine prunes and water. Pulse to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.

Store puree in airtight container in fridge up to 4 weeks.

To make brownies: Preheat oven to 350 F. Line 9-by-9-inch baking pan with parchment paper then lightly grease with nonstick cooking spray.

Using double boiler, melt chocolate and olive oil. Whisk in sugar and prune puree; mix until dissolved.

Into large bowl, sift flour, baking powder and cocoa powder. Gently fold in chocolate and prune mixture then add vanilla.

Spread batter in prepared pan, sprinkle with flaky sea salt and bake 20-25 minutes, or until top starts to look dry and brownies are just beginning to pull away from sides of pan.

Cool in pan. Remove then cut brownies into 3-inch squares.

See video here:

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Lucky Shamrock Cookies. Photo from Family Features

By Heidi Sutton

St. Patrick’s Day may call to mind hearty meals and pots o’ gold, but that doesn’t mean sweets can’t be part of the equation, too. If you’re in a crunch for St. Patrick’s Day and need something glowing with green, these two desserts are sure to have everyone coming back for seconds. 

Served with a tall glass of milk, these Lucky Shamrock Cookies are as green as four-leaf clovers and have delicious chocolate chips mixed throughout for some extra sweet flavor and this green Minty Shake is a cold, refreshing way to honor the colorful tradition. 

Lucky Shamrock Cookies

Lucky Shamrock Cookies. Photo from Family Features

YIELD: Makes 24 cookies

INGREDIENTS:

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

1 1/4 cups sugar

2 eggs

30 drops green food coloring

1 teaspoon peppermint extract

1 package (12 ounces) chocolate chips

DIRECTIONS:

Heat oven to 375 F. In large bowl, mix flour, baking soda and salt until blended. Set aside. In medium bowl, beat butter and sugar until combined. Add eggs, food coloring and peppermint extract; beat until combined. 

Add wet ingredients to dry ingredients; beat until combined. Stir in chocolate chips. Drop spoonfuls of cookie dough onto baking sheet. Bake 11 to 14 minutes, or until edges are lightly browned. Cool on wire racks.

Minty Shake

Minty Shake. Photo from Family Features

YIELD: Serves 1

INGREDIENTS:

1 cup whipping cream

1/2 teaspoon peppermint extract

2 teaspoons powdered sugar

1/2 cup milk

1 3/4 ounces Baileys Irish Cream liqueur

3 scoops mint chocolate chip ice cream

chocolate syrup

chopped sugar cookies, for garnish           

pistachios, for garnish

mint chocolate candy, for garnish

green sanding sugar for garnish (optional)

green sprinkles for garnish (optional)

maraschino cherry for garnish (optional)

DIRECTIONS:

Using mixer, whisk whipping cream until soft peaks form. Add peppermint extract and powdered sugar; mix until well blended. Set aside. In blender, blend milk, liqueur and ice cream until smooth. Drizzle chocolate syrup inside soda glass. Pour ice cream mixture into glass. Top with whipped cream and garnish with cookies, pistachios and mint chocolate candy, if desired. Garnishes can also include green sanding sugar, green sprinkles and a cherry on top.

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Corned Beef and Cabbage

By Heidi Sutton

The luck of the Irish and all things green are celebrated on St. Patrick’s Day, which is on March 17 every year. Initially a day to honor St. Patrick, the patron saint of Ireland, over time the holiday has evolved into a rejoicing of Irish heritage and culture. Of course, no celebration would be complete without delicious food.

Corned Beef and Cabbage

Recipe courtesy of New York City Food cookbook by Arthur Schwartz

Corned Beef and Cabbage

YIELD: Serves 6 to 8

INGREDIENTS:

1 4- to 5-pound corned beef brisket

1 teaspoon pickling spices

1 head cabbage

2 pounds boiling potatoes

6 to 8 small carrots (optional)

Parsnips (optional)

Turnips (optional)

DIRECTIONS:

Place the corned beef in a pot that holds at least 5 quarts of water. Cover completely with cold water. Place over high heat and bring to a simmer. As soon as bubbles start to break on the surface of the water, adjust the heat so the water simmers very, very gently. With a slotted spoon, skim off the residue that accumulates on the surface. 

When the residue stops coming to the surface, add the pickling spices. Continue to cook, with bubbles just gently breaking on the surface, for 3 to 4 hours, until fork tender. The meat can be safely held in its water for about 2 hours; reheat gently. Cook the vegetables until fork tender in separate pots of boiling fresh water or, especially for the cabbage, use some of the water in which the corned beef was cooked.

Slice the corned beef and serve with  mustard and/or horseradish on a platter, surrounded with some of the vegetables or with vegetables in a separate bowl.

Grandma Freeley’s Irish Soda Bread

Recipe courtesy of Mark T. Freeley, Esq.

Irish Soda Bread

YIELD: Makes 1 bread

INGREDIENTS:

2 cups bread flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 cup sugar

1 teaspoon salt

1 tablespoon caraway seeds

2 tablespoons butter

1 cup raisins

1 egg

1 cup buttermilk

DIRECTIONS:

Preheat oven to 375 degrees. Sift flour, baking soda, baking powder, sugar and salt in a bowl. Stir in the caraway seeds, cut in the butter with a knife until the mix looks like coarse ground grain and stir in the raisins. Beat the egg into the buttermilk, pour into center of bowl, mix in the dry ingredients and turn dough onto a lightly floured board. Knead lightly into a ball and place into a round casserole. Slash the ball with an X. Brush bread with an egg beaten with 1 tablespoon water. Bake for one hour. Test with a toothpick for doneness. Let set for 10 minutes and remove from casserole onto a wire rack to cool.

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Lemon Poppy Seed Pound Cake

By Heidi Sutton

Why is pound cake called pound cake? Recognized as one of the dessert world’s most versatile cakes, it is believed to have originated in England in the first half of the 18th century and initially weighed four pounds — a pound of each of four ingredients: flour, butter, eggs, and sugar. These days the recipe has been modified to be a lighter, richer dessert with a prominent butter flavor. 

In honor of National Pound Cake Day on March 4, try the following recipes in celebration of the pound cake’s long history. They actually taste better the next day, so you can make it ahead. They also freeze beautifully. Whether you like lemon, orange or chocolate, here are three pound cakes worth their weight.

Lemon Poppy Seed Pound Cake

Recipe courtesy of The Pampered Chef

YIELD: Makes 1 cake or 6 mini pound cakes

INGREDIENTS:

1 1⁄2 cups all-purpose flour

1 1⁄2 cups granulated sugar

2 tablespoons lemon zest

2 tablespoons poppy seeds

1 teaspoon baking powder

1⁄2 teaspoon salt

3⁄4 cup (11⁄2 sticks) unsalted butter, softened (do not substitute margarine)

4 ounces cream cheese, softened

4 eggs

2 tablespoons milk

1 teaspoon vanilla extract

Powdered sugar (optional)

DIRECTIONS:

Preheat oven to 325 F. Spray a 10-inch Bundt pan with nonstick cooking spray. Combine flour, granulated sugar, lemon zest, poppy seeds, baking powder, and salt in a medium mixing bowl; mix well. In a large mixing bowl, beat butter and cream cheese on high speed of handheld mixer for 1 minute, or until blended (mixture will form a stiff paste).

In a small batter bowl, whisk eggs, milk and vanilla until blended. Add egg mixture to cream cheese mixture in four additions, beating 2 minutes after each addition. (Do not undermix). Pour batter into pan. Bake 55 to 60 minutes or until cake tester inserted near the center comes out clean. Cool cake in pan 10 minutes. Loosen cake from sides of pan; carefully invert onto a stackable cooking rack, keeping pan over cake. Cool completely. Place cake on serving platter. Sprinkle with powdered sugar or prepare glaze, if desired.

For glaze: Combine 11⁄2 cups powdered sugar and enough lemon juice to make a thick frosting. Spread glaze over top of cake. Garnish with lemon zest.

Orange Juice Pound Cake 

YIELD: Makes 1 cake

INGREDIENTS:

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups sugar

4 eggs

1 tablespoon orange peel

1 teaspoon vanilla extract

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh orange juice

Powdered sugar

DIRECTIONS:

Preheat oven to 350 F. Grease a 10-inch Bundt pan. Beat butter and sugar until fluffy. Add eggs, one at a time. Add orange peel and vanilla extract. In a medium bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with orange juice. Beat 2 more minutes. Spoon batter into pan. Bake for 55 minutes or until cake tester inserted near the center comes out clean. Cool in pan for 10 minutes, then remove cake from pan onto rack to cool completely. Sprinkle with powdered sugar.

Mahogany Pound Cake

YIELD: Makes 1 cake

INGREDIENTS:

2 1/2 cups flour

1/2 cup unsweetened cocoa

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 cup (two sticks) unsalted butter, softened

1 1/2 cups sugar

1 cup brown sugar

1 teaspoon vanilla extract

6 eggs, separated

1 cup sour cream

DIRECTIONS:

Preheat oven to 325 F. Stir together flour, cocoa, baking powder, and baking soda; set aside. In a large bowl, cream butter, sugars and vanilla extract until fluffy. Add egg yolks one at a time, beating well after each. Beat in sour cream alternately with dry ingredients.  In a medium bowl beat egg whites until stiff. Carefully fold into batter until no whites show. Pour batter into a 10-inch greased Bundt pan. Bake for 1 hour and 20 minutes or until cake tester comes out clean. Cool in pan for 10 minutes, then remove cake from pan onto rack. Let cool completely before serving.

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Pixabay photo

By Bob Lipinski

Bob Lipinski

For years, chefs, critics, and food writers have been telling us that red wines need to be paired with red meats and white wines with white meats or fish. This is what I call “The One Size Fits All,” concept and doesn’t take into consideration the multitude of recipes that fall “outside the box” and don’t adhere to the old “red with red wine and white with white” rules.

Some classic recipes that include fish cooked or served in a red sauce are spaghetti with red clam sauce, bouillabaisse (and other fish stews), baccalà (dried cod) in a rich tomato sauce, and lobster fra diavolo in a spicy tomato sauce. Besides these, there are hundreds of recipes for fish cooked in a red sauce and many are great paired with red wine.

Often, it is not the type of fish that determines which wine to drink, but the type of sauce, and the herbs and spices that have been used in the dish’s preparation. Fish can be poached, boiled, broiled, grilled, blackened, crusted, and so forth. It’s all about the texture of the fish after cooking. A poached fish is a simple dish that is silky tasting but lacks texture. The same fish blackened gives it a heartier texture that can stand up to a light-bodied, dry red wine.

Pixabay photo

A young, full-bodied, oaky, and tannic Cabernet Sauvignon pairs well with beef. Yet, paired with fatty, oily, or smoked seafood, the tannins in the wine react with fish oils producing a fishy, metallic, tinny taste, and aftertaste. It would be better to serve a young, fruity, light-bodied, higher-acid, dry red wine that is low in tannin.

Some red wines that pair with fish are Pinot Noir, Barbera, Bardolino, Gamay (Beaujolais), Grignolino, Carignan, Montepulciano, and Sangiovese. These reds are also terrific with fleshier fish, such as tuna, shark, swordfish, and especially salmon. In addition, because they are in higher in acidity, oily fish like sardines, anchovies, mackerel, and bluefish also pair well with these wines. The acid helps balance the oils in the fish, similar to why we squeeze lemon onto fish.

Besides red wines, dry, crisp rosé wines like the wines from Provence and Tavel, France, and others made from Cinsaut, Grenache, Sangiovese, and Tempranillo grapes are great with shellfish (clams, oysters, mussels), scallops, shrimp, crab, and lobster. They are also pair well with a chilled shrimp cocktail sauce or mignonette served over oysters.

Don’t always follow the rules; create your own!

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Bacon Banana Bread

By Heidi Sutton

There are few things quite as comforting as walking into the house and smelling a freshly baked loaf of banana bread. Whether you eat it for dessert, breakfast or a snack, banana bread (or muffins) is the best way to use up overripe bananas. 

In honor of National Banana Bread Day — February 23 — a day that celebrates a perfect pairing of fruit plus bread, here is a tried and true family recipe for Raisin Nut Banana Bread, or if you love bacon, a recipe for Bacon Banana Bread which combines two morning meal classics in one easy-to-enjoy bite. 

Raisin Nut Banana Bread 

Raisin Nut Banana Bread

YIELD: Makes one loaf

INGREDIENTS:

1 1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup raisins

1/2 cup walnuts or pecans

1/2 cup (1 stick) unsalted butter

1/2 cup sugar

2  eggs

1 cup mashed ripe bananas

2 tablespoons lemon juice

1 1/2 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350 F. Butter 9-by-5-inch metal loaf pan. Mix first four ingredients in a medium bowl. Combine raisins and nuts and 1 tablespoon flour in a separate bowl. In a large bowl, beat butter until creamy; add sugar and eggs. Beat in bananas, lemon juice and vanilla extract. Beat in flour mixture, stir in raisins and nuts. Pour into loaf pan. Bake until tester comes out clean, about 60 minutes. Cool in pan 10 minutes and then turn onto wire rack to cool completely. Serve with butter.

Bacon Banana Bread

Bacon Banana Bread

YIELD: Makes one loaf

INGREDIENTS:

Nonstick cooking spray

1 1/4 cups all-purpose flour, divided

1 teaspoon baking soda

1 teaspoon baking powder

1 cup sugar

3 medium bananas, mashed

1/2 cup canola oil

2 eggs

1 teaspoon vanilla extract

8 slices bacon or turkey bacon, cooked and cut into 1/4-1/2-inch pieces

DIRECTIONS:

Preheat oven to 325 F. Lightly grease 9-by-5-inch loaf pan with nonstick cooking spray. In large bowl, combine 1 cup flour, baking soda, baking powder and sugar. In separate bowl, combine mashed bananas, canola oil, eggs and vanilla extract. Add banana mixture to dry ingredients, stirring until just combined. In small bowl, toss bacon and remaining flour until bacon is lightly coated. Fold flour-coated bacon into batter. Pour batter into prepared loaf pan. Bake 70-80 minutes, or until toothpick comes out clean. Cool in pan 20 minutes before inverting bread onto wire rack to cool completely.

See video for Bacon Banana Bread here.

 

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Fresh Bing Cherry Upside-Down Cake

By Heidi Sutton

The month of February has a few important events to celebrate. In the United States, one such event is Presidents’ Day, which this year will be observed on Monday, February 20. Presidents’ Day honors both George Washington and Abraham Lincoln, two influential presidents who were born in February.

Some may recall a legend about George Washington and a cherry tree, as it’s one of the most popular tales tied to the nation’s first president. 

The original story has a young George receiving a hatchet as a gift when he is six years old. Young George ends up using it to cut into his father’s cherry tree. After discovering the damage, George’s father confronts him. Rather than lie, George admits to his wrongdoing. George’s father commends him for his honesty, indicating that honesty has more value than a cherry tree.

While no one is suggesting to cut down a cherry tree this month in honor of George Washington, the value of this tale and lesson can be celebrated symbolically with this tasty recipe for “Fresh Bing Cherry Upside-Down Cake” courtesy of The California Cherry Board.

Fresh Bing Cherry Upside-Down Cake

YIELD: Serves 8

INGREDIENTS:

Fruit Layer:

4 tablespoons unsalted butter

3⁄4 cup firmly packed light brown sugar

2 tablespoons pineapple juice

1⁄2 pound (about 2 cups) Bing cherries, rinsed, pitted and halved

1⁄4 fresh pineapple, peeled, cored and cut into 1/2-inch chunks (you will need 8-10)

Cake:

1⁄2 cup (1 cube) unsalted butter, softened

3⁄4 cup sugar

2 eggs

2 teaspoons vanilla

11⁄2 cups flour

2  teaspoons baking powder

1⁄4 teaspoon salt

2⁄3 cup whole milk

Whipped cream topping (optional)

DIRECTIONS:

Preheat oven to 350 F. Lightly butter or spray with non-stick spray, a 9-inch standard round cake pan.

For the fruit layer, melt the butter in a wide skillet, add the sugar, and stir until it is melted and begins to bubble. Whisk in the pineapple juice, stirring until smooth. Pour this mixture into the bottom of the prepared pan.

In the bottom of the prepared cake pan, arrange the cherries cut side down in a circle, pressing down lightly to adhere. Add a second circle of cherries inside of the first ring. Place pineapple chunks in a circle inside of the cherry rings and another circle of pineapple chunks, if there is room. Place a cherry half (or halves) to fill in the center of the cake.

For the cake, beat the butter with the sugar until fluffy. Beat in the eggs, one at a time, and the vanilla until smooth. Mix the flour with the baking powder and salt. Add the flour alternately with the milk, mixing until just combined. Pour batter over fruit and spread evenly.

Bake for 40 to 45 minutes until golden brown, and a toothpick inserted in the center comes out clean. Let stand 5 minutes and invert onto a sheet pan. Drizzle any lingering caramel over top. Cut into slices and serve topped with whipped cream, if desired. 

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Cocoa-Kissed Red Velvet Pancakes

By Heidi Sutton

If the way to your loved one’s heart is through the stomach, there’s no better way to start off this Valentine’s Day than with a homemade breakfast prepared with love. 

Whether you’re whipping up a breakfast for a spouse with a sophisticated palate or trying to tempt the taste buds of your littlest loves, explore these ideas to get inspired.

* Red is the color of love, so build your menu around fresh strawberries or raspberries, which pair perfectly with French toast or crepes, and can even dress up a simple cereal.

* For a more sensible menu, opt for a fruity berry smoothie or a parfait layered with fresh fruit, low-fat yogurt and granola. Add a hint of loving indulgence by sprinkling dark chocolate shavings on top.

* Show your affection with a plate of these colorful Cocoa-Kissed Red Velvet Pancakes featuring rich 100 percent cocoa, buttermilk and fresh berries. Heart-shaped cookie cutters lend a special touch to these fluffy, flavorful pancakes. Add sweet garnishes like powdered sugar and berries for a sensational way to say “I love you.”

Cocoa-Kissed Red Velvet Pancakes

Recipe courtesy of Nestlè

YIELD: Servings: 10 pancakes

INGREDIENTS:

1 cup all-purpose flour

1/4 cup granulated sugar

3 tablespoons baking cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1 cup reduced-fat buttermilk or low-fat milk

2 tablespoons unsalted butter, melted

1 1/2 teaspoons vanilla extract

1 teaspoon red food coloring

 heart-shaped pancake cutters or cookie cutters (optional)

butter, for garnish (optional)

powdered sugar, for garnish (optional)

maple syrup, for garnish (optional)

fresh berries, for garnish (optional)

DIRECTIONS:

In large bowl, combine flour, sugar, baking cocoa, baking powder, baking soda and salt; stir well.

In separate large bowl, whisk together egg, buttermilk, unsalted butter, vanilla extract and food coloring. Add to flour mixture; stir to combine. Allow mixture to sit 5 minutes.

Heat nonstick skillet or griddle over medium heat. Brush with oil or butter. Add about 1/4 cup batter to skillet. Cook about 2 minutes, or until bubbles start to form on top. Flip and cook 1-2 minutes, or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries, if desired. 

Tip: If using pancake or cookie cutters, be sure to coat with oil so pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping.

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Traditional Carrot Cake

By Heidi Sutton

In honor of National Carrot Cake Day, Feb. 3, here is a traditional take on the timeless treat using everyday ingredients. This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting. Then try this cream cheese bar recipe that combines the spiced sweetness of traditional carrot cake with creamy, smooth cheesecake for an irresistible dessert.

Traditional Carrot Cake

Traditional Carrot Cake

YIELD: Makes 10 to 12 servings

INGREDIENTS:

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon baking powder

1 cup vegetable oil

1 1/4 cups sugar

3 eggs

1 1/2 cups carrots, shredded

1 cup crushed pineapple with juice

2/3 cup walnuts

Frosting:

2 packages (8 ounces each) cream cheese

3/4 cup butter, softened

1 teaspoon vanilla extract

5 1/2 cups powdered sugar

DIRECTIONS:

Heat oven to 350 F. In large bowl, sift flour, baking soda, salt, cinnamon and baking powder. In mixing bowl, cream together oil and sugar. Add eggs one at a time. Gradually add in carrots and crushed pineapple. Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.

Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.

To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Gradually add in powdered sugar and mix until smooth. Spread two large spoonfuls frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.

Carrot Cake Swirled Cream Cheese Bars

Carrot Cake Swirled Cream Cheese Bars

YIELD: Makes 24 bars

INGREDIENTS:

1 cup plus 2 tablespoons flour, divided

2 cups sugar, divided

1 1/2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/4 teaspoon salt

2/3 cup vegetable oil

4 eggs, divided

2 teaspoons vanilla extract

1 1/2 cups finely grated carrots

3 packages (8 ounces each) cream cheese, softened

1/4 cup milk

1 teaspoon lemon extract

DIRECTIONS:

Preheat oven to 325°F. Mix 1 cup each of flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13×9-inch baking pan. Reserve remaining batter. Set aside.

Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.

Drop spoonfuls of cream cheese mixture and reserved carrot cake batter, alternately, over carrot cake batter in pan. Cut through several times with knife for marble effect.

Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

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